Caramel And Horseradish Apple Soups With Aged Cheddar Fritters, Fresh Apple Chutney And Chervil Recipe

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Servings: 6

Ingredients

Cost per serving $2.72 view details
  • 1/2 c. white sugar
  • 1/4 c. water
  • 1 lrg minced onion
  • 2 x cloves finely sliced garlic
  • 3 x apple, such as, Granny Smith, or possibly, Golden brown Delicious, cored, and, minced, skin on
  • 3 c. cider
  • 2 tsp salt
  • 1 tsp cinnamon The Horseradish Apple Soup
  • 1 lrg minced onion
  • 1 Tbsp. butter
  • 2 x cloves finely sliced garlic
  • 3 x apple, such as, Granny Smith, or possibly, Golden brown Delicious, cored, and, minced, skin on
  • 2 c. apple, juice
  • 1 c. white wine
  • 2 tsp salt
  • 1/2 c. horseradish
  • 1 x nutmeg, freshly, grated The Aged Cheddar Fritters
  • 2 ounce butter
  • 1/2 c. lowfat milk
  • 1/2 c. all purpose flour
  • 1/2 tsp baking pwdr
  • 1 tsp salt
  • 2 x egg
  • 2 c. grated aged cheddar cheese The Fresh Apple Chutney
  • 1 Tbsp. extra virgin extra virgin olive oil
  • 1 Tbsp. chopped red onion, heaping
  • 2 x apple, either, minced, or possibly, cut out with a small parisienne scoop
  • 1 Tbsp. honey
  • 1 Tbsp. cider vinegar
  • 1 tsp freshly grated ginger

Directions

  1. Heat the sugar and water together and form a caramel. Place them in a medium sized thick-bottom soup pot over a medium heat. Bring the syrup to a simmer and continue cooking till it begins to caramelize, changing color. Swirl the pot gently so the caramel forms proportionately. When it is an even deep golden add in the onions 'shocking' the caramel, stopping it immediately from over cooking. Pay attention: the caramel's warm and it browns quickly once it starts.
  2. Continue stirring the onions as they release moisture and form a syrup with the caramel. Thicken the onion mix by reducing the syrup and evaporating its moisture. When the onions have browned add in the garlic and cook it briefly before adding the apples and the remaining ingredients.
  3. Stir gently bringing the mix to a boil then reduce the flame to just sustain a simmer. Simmer the soup till the apples soften, about twenty min.
  4. Carefully puree the soup in a blender till smooth then strain it through a fine mesh strainer.
  5. Either serve the soup immediately by returning it to its clean pot and reheating it or possibly chill it for later use.
  6. The Horseradish Apple Soup:In a warm medium sized thick-bottom soup pot sweat the onions and garlic in the butter for a few min till they fully aromatize. Add in the remaining ingredients.
  7. Stir gently bringing the mix to a boil then reduce the flame to just sustain a simmer. Simmer the soup till the apples soften, about twenty min.
  8. Carefully puree the soup in a blender till smooth then strain it through a fine mesh strainer.
  9. Either serve the soup immediately by returning it to it's clean pot and reheating it or possibly chill it for later use.
  10. The Aged Cheddar Fritters:Bring the lowfat milk and butter to a simmer in a thick bottomed saucepan over a medium heat. Sift the dry ingredients together then add in them to the warm lowfat milk. Stir the mix vigorously for several min till it thickens and forms a smooth dough.
  11. Transfer the dough to a food processor fitted with a dough blade. Add in two Large eggs and process them till smooth. Scrape the sides down in the processor bowl if necessary by stopping the machine.
  12. Add in the cheese and continue processing till the mix forms a smooth paste.
  13. Form the batter into proportionately shaped fritters and drop them into 360 to 370 degree frying oil. Fry them till golden and serve immediately.
  14. Note: The fritters may be fried ahead of time and held in a hot place between layers of towel. They may even be refrigerated and reheated when ready to serve.
  15. The Fresh Apple Chutney:Heat the extra virgin olive oil in a medium non-stick pan. Add in the onions and apples and saute/fry briefly till heated through. Add in the remaining ingredients and continue simmering the pan as a syrup forms and reduces.
  16. Keep the chutney hot for a few min or possibly serve immediately. It may be refrigerated and reheated.
  17. The Plate:Reheat the two soups separately as well as the fritters and chutney if necessary.
  18. Using two ladles or possibly a friend simultaneously pour 3 to 4 ounces of each soup into a warm soup bowl. Add in a spoonful or possibly two of the apple chutney to the center of the bowl. Arrange three warm fritters on the chutney and top with a few pluches of chervil. Serve with a flourish!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 628g
Recipe makes 6 servings
Calories 678  
Calories from Fat 255 38%
Total Fat 29.03g 36%
Saturated Fat 16.42g 66%
Trans Fat 0.0g  
Cholesterol 135mg 45%
Sodium 2490mg 104%
Potassium 674mg 19%
Total Carbs 86.86g 23%
Dietary Fiber 8.5g 28%
Sugars 63.43g 42%
Protein 16.28g 26%
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